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Coconut curry hake

Coconut curry hake

Succulent, creamy and easy!

  • Serves 4
  • Less than 30 minutes


  • 1 can (410g) coconut milk
  • 2 Tbsp (30ml) green curry paste
  • 1 Tbsp (15ml) garlic-and-ginger paste
  • 2 Tbsp (30ml) olive oil
  • 4 hake fillets
  • Salt and milled pepper
  • Spring onions, chopped, for serving
  • Fresh coriander, for serving


  1. Whisk together coconut milk, green curry paste and garlic-and-ginger paste.
  2. Heat olive oil in an ovenproof pan over high heat.
  3. Fry hake fillets skin-side down for 4-5 minutes.
  4. Pour sauce over fish.
  5. Season.
  6. Place pan in oven and bake for 15 minutes, or until the fish just starts flaking.
  7. Top hake with milled pepper and spring onions.
  8. Serve with coriander.
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